RECIPE OF SRI LANKAN FISH CURRY

SRI LANKAN FISH CURRY

Ingredients :

• 500g firm boneless white fish fillets (such as ling), cut into 4cm pieces
• 1 tsp ground turmeric
• Finely grated zest and juice of 2 limes
• 100ml coconut milk
• 1 cup (200g) brown rice

CURRY SAUCE

• 1 tbs peanut oil
• 2 onions, halved, thinly sliced
• 4cm piece ginger, finely chopped
• 2 garlic cloves, thinly sliced
• 10 curry leaves
• 2 long green chillies, sliced
• 2 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1/2 tsp ground turmeric
• 3 cardamom pods, bashed
• 10 vine-ripened tomatoes, roughly chopped
• 1 tbs tamarind paste
• 300ml coconut milk

Method :

Place the fish in a bowl with the turmeric, lime zest and juice, and a large pinch of salt. Gently toss to coat, then chill for 1 hour to marinate.

Combine the coconut milk with 300ml water and a pinch of salt in a saucepan over medium heat. Add the rice and bring to the boil, then reduce heat to low and cook, covered, for 20 minutes or until rice is cooked.

Meanwhile, for the curry sauce, heat the peanut oil in a large flameproof casserole over medium-high heat. Cook the onion, ginger, garlic, curry leaves and green chillies for 5-10 minutes until the onion is softened and golden. Add the mustard seeds, cumin, fenugreek, turmeric and cardamom, then cook for 1 minute or until fragrant. Stir in the tomato, tamarind paste, coconut milk and 100ml water, then simmer for 10 minutes or until the tomatoes begin to break down and the sauce has thickened.

Add the fish to the sauce and simmer for 10-15 minutes until the fish is just cooked through. Remove and discard the cardamom pods and serve the curry with rice on the side